this will be my test base mix, its very close to BM1 but a few changes.
I want a soft soluble bait but ideally id still like them to survive a throwing stick.
LT90 FISHMEAL 30%
MAIZE PROTEIN MEAL 15%
MEGEBLEND 13%
SEMO 10%
SOYA FLOUR (HT) 10%
PRE-DIG FISH MEAL 10%
MILK POWDER 5%
BREWERS YEAST 7%
LIQUIDS
EGG 500ML 9/10 EGGS
SALMON OIL 10ml
FISH HYDROLYSATE 10ml
percentages are done on a 1kg base mix (30%=300g)
I want a soft soluble bait but ideally id still like them to survive a throwing stick.
LT90 FISHMEAL 30%
MAIZE PROTEIN MEAL 15%
MEGEBLEND 13%
SEMO 10%
SOYA FLOUR (HT) 10%
PRE-DIG FISH MEAL 10%
MILK POWDER 5%
BREWERS YEAST 7%
LIQUIDS
EGG 500ML 9/10 EGGS
SALMON OIL 10ml
FISH HYDROLYSATE 10ml
percentages are done on a 1kg base mix (30%=300g)
In reply to Post #1
Looks OK but up the liquids, 25-30ml of oil, 50ml of hydro. I'd say that was a better mix than the majority of commercial ones.
Looks OK but up the liquids, 25-30ml of oil, 50ml of hydro. I'd say that was a better mix than the majority of commercial ones.
In reply to Post #2
thanks for the info bud.
popping down to quality baits in Tamworth next week to pick up the ingredients, going to pick up some whey gel also to make hookers and pops.
would I reduce egg content here to account for the extra liquid?
thanks for the info bud.
popping down to quality baits in Tamworth next week to pick up the ingredients, going to pick up some whey gel also to make hookers and pops.
would I reduce egg content here to account for the extra liquid?
In reply to Post #3
Maybe drop an egg, comes down to a little experimentation really. Good mix.. Will catch you plenty!
Maybe drop an egg, comes down to a little experimentation really. Good mix.. Will catch you plenty!
In reply to Post #4
That is a good mix. My process when making a new mix for the first time:
Mix up 1Kg of dry base mix, make sure you add any little extra like Betaine, MSG etc... it really needs to be ALL your dry ingredients.
Measure out 100grams (yes grams) of lightly whisked eggs. Eggs come in different shapes and sizes plus volume is dependent on temperature.
Add 1/5th of your chosen liquids to the eggs....ideally again by weight but volume will do on these lower levels.
Add dry mix until you get the consistency you are looking for (not soft and sticky but not as far as hard and crumbly....only experience will tell you but plenty of examples on youtube)
Cover in clingfilm and leave to stand for 10-20 minutes so the liquids soak in to any larger dry bits
Gun/roll/ cut to your desired sizes
Add all to boiling water
Depending on size I would then remove some at (as an example) 90 seconds and place on kitchen towel to dry...mark the seconds on the kitchen towel. Then 15 seconds later remove some more and so on until you have 4 or 5 different cooking times covered
Weigh the remaining base mix and take the left over weight away from the start weight (which should have been 1Kg)...you now no how much mix to use with every 100grams of egg in future
Leave to dry for at least 24 if not 48 hours...48 really is better with BM1 IMHO
Now sniff, squeeze, taste and even fish with what you made
Based on the final step above adjust the base mix and/or liquid levels and make a bigger batch
Another thing you can't get in the shops.....as well as using different sizes at once you can also boil for different times. I tend to boil in 1/2kg batches as that fits well in my boiler. I normal will do, as an example, ½ the batch for 90 seconds and ½ batch at 120 seconds and then mix them together. The fish now have a variety of size, shapes and hardness to choose from and its cost me nothing more to achieve
That is a good mix. My process when making a new mix for the first time:
Mix up 1Kg of dry base mix, make sure you add any little extra like Betaine, MSG etc... it really needs to be ALL your dry ingredients.
Measure out 100grams (yes grams) of lightly whisked eggs. Eggs come in different shapes and sizes plus volume is dependent on temperature.
Add 1/5th of your chosen liquids to the eggs....ideally again by weight but volume will do on these lower levels.
Add dry mix until you get the consistency you are looking for (not soft and sticky but not as far as hard and crumbly....only experience will tell you but plenty of examples on youtube)
Cover in clingfilm and leave to stand for 10-20 minutes so the liquids soak in to any larger dry bits
Gun/roll/ cut to your desired sizes
Add all to boiling water
Depending on size I would then remove some at (as an example) 90 seconds and place on kitchen towel to dry...mark the seconds on the kitchen towel. Then 15 seconds later remove some more and so on until you have 4 or 5 different cooking times covered
Weigh the remaining base mix and take the left over weight away from the start weight (which should have been 1Kg)...you now no how much mix to use with every 100grams of egg in future
Leave to dry for at least 24 if not 48 hours...48 really is better with BM1 IMHO
Now sniff, squeeze, taste and even fish with what you made
Based on the final step above adjust the base mix and/or liquid levels and make a bigger batch
Another thing you can't get in the shops.....as well as using different sizes at once you can also boil for different times. I tend to boil in 1/2kg batches as that fits well in my boiler. I normal will do, as an example, ½ the batch for 90 seconds and ½ batch at 120 seconds and then mix them together. The fish now have a variety of size, shapes and hardness to choose from and its cost me nothing more to achieve
In reply to Post #5
very good advise.
very good advise.
In reply to Post #5
peter you're a legend sir.
thank you for all the help and the PM yesterday.
will post pictures once ive done some testing!
peter you're a legend sir.
thank you for all the help and the PM yesterday.
will post pictures once ive done some testing!
In reply to Post #1
Purely from a cost point of view, and the experience of someone who used to have half empty bags of ingredients, why not up the birdfood to 15% and drop the yeast to 5%
If you always work in 5 or 10% increments it makes things so much easier
Purely from a cost point of view, and the experience of someone who used to have half empty bags of ingredients, why not up the birdfood to 15% and drop the yeast to 5%
If you always work in 5 or 10% increments it makes things so much easier
In reply to Post #8
I will definitely try this in testing.
Do you think this will roll well looking at the ingredients?
I will definitely try this in testing.
Do you think this will roll well looking at the ingredients?
In reply to Post #8
This. I work in 5, 2.5 or 1kg amounts mainly as this is how I buy from my ingredient supplier. It's easy to knock up 25kgs of basemix with no left over bags of ingredients. Using 130g of meggablend in a recipe gives you 7.69 mixes from a kilo which makes life more difficult imo. 7% yeast is also quite high, 5% is sufficient.
This. I work in 5, 2.5 or 1kg amounts mainly as this is how I buy from my ingredient supplier. It's easy to knock up 25kgs of basemix with no left over bags of ingredients. Using 130g of meggablend in a recipe gives you 7.69 mixes from a kilo which makes life more difficult imo. 7% yeast is also quite high, 5% is sufficient.
In reply to Post #10
yes this makes sense. I will make the change, I also believe upping the mega blend /nectablend/c.l.o.will make the finished bait a touch firmer.
I'm not sure what I want to use yet, some people have suggested C.L.O but It looks like nectablend will give a better texture.
yes this makes sense. I will make the change, I also believe upping the mega blend /nectablend/c.l.o.will make the finished bait a touch firmer.
I'm not sure what I want to use yet, some people have suggested C.L.O but It looks like nectablend will give a better texture.